PASS W/ CONDITIONS
Risk 2 (Medium)
FRUTYLAND Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 27, 2021
Canvass
License #2027638
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 2 DOOR AND 3 DOOR PREP COOLERS. OBSERVED YOGURT AT 50.7F AND SOUR CREAM AT 55.4F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F, AND THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48F. BOTH COOLERS WERE USED TO STORE TCS FOODS SUCH AS YOGURT AND SOUR CREAM. MANAGEMENT INSTRUCTED TO MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46F, AND THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48F. BOTH COOLERS WERE USED TO STORE TCS FOODS SUCH AS YOGURT AND SOUR CREAM. MANAGEMENT INSTRUCTED TO MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection